lbs. frozen cherries, thawed
tsp fresh lemon juice
1. Using a vegetable peeler or paring knife, gently peel both lemons, making sure not to include any of the white pithy parts with the outermost layer of the lemon. Chop peels and set aside. 2. In a small pot add water, sugar and cinnamon stick. Bring to a boil. Add chopped lemon peels and simmer until peels are tender and slightly translucent, about 6-8 min. Strain peels, discard cinnamon stick and reserve the liquid in a measuring cup. 3. In a foor processor add cherries, lemon peels and a tiny pinch of salt. Pulse while slowly adding 1/4-1/2 cup reserved liquid until mixture is the consistency of cranberry sauce or relish. Taste and add a squeeze of fresh lemon juice to balance the sweetness. Refrigerate and serve chilled.